Sunday, September 11, 2016

'Dal' or 'Paruppu/parippu' is an integral part of an Indian meal. Every State has it's own unique recipe /recipes for making dal. And every household has it's own version of making this dish. More over, there are so many varieties of dal that are used in every day cooking. In the traditional Parippu Curry, split green gram is used. But again, it varies from one family to another. Some do not add onions and garlic to the dal and like to keep it basic by just adding fresh grated coconut paste and temper with coconut oil, red chillies, mustard seeds and curry leaves.

You can adjust the spice according to your family taste palates. This parippu curry is also a part of the Onam Sadya that is prepared on the auspicious occasion of Onam.

Parippu Curry | Kerala Style Dal Fry :

Preparation time : 5 minutes

Cooking time : 20 minutes

Serves : 4-6

1 cup =250 ml

Ingredients :

1 cup pigeon peas /tuvar dal/arhar dal ( washed ,boiled and mashed)

1/4 teaspoon turmeric powder

salt to taste

For the spice paste( to be ground) :

1/2 cup fresh coconut ( grated or finely chopped)

2 shallots /sambar onions

2 garlic pods

1 green chilli ( optional)

1/2 teaspoon cumin seeds/jeera

For tempering :

1 teaspoon coconut oil

3-4 dry red chillies ( roughly torn)

1/2 teaspoon mustard seeds

1 sprig curry leaves

For garnish :

roasted coconut flakes ( optional)

Method :

1. Transfer the boiled and mashed dal ( add turmeric powder while boiling the dal) or parippu to a kadai/pan/wok and heat it over low flame.